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These Chocolate Crinkle Cookies are rich, soft, and so fudgy. These crinkle cookies melt in your mouth and that powdered sugar coating is so pretty and festive.
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Okay, raise your hand if…
You love chocolate.
You love soft, melt-in-your-mouth style cookies.
You like to bake, but you don’t want anything super fussy.
And one more time for good measure…you love chocolate.
Okay, I’m guessing you checked all of the boxes above and you are now cleared for CHOCOLATE CRINKLE COOKIES!
These seriously bake up so fudgy and they really do melt in your mouth in the most delicious way.
These are sure to cure any chocolate craving, and they’re pretty while they do it!
We love to sneak these in holiday cookie tins for friends and family, but we love even more to just hoard them all for ourselves.
This chocolate crinkle cookie recipe is seriously good, whether you’re eating them warm from the oven or straight from the cookie jar.
♥ What We Love About This Recipe:
- 🍫 Fudgy: These Christmas crinkle cookies are super rich and fudgy! Think brownies, but in cookie form.
- 🎄 Festive: Although there isn’t much decorating to these they’re still perfect for Christmas cookies! We serve these up every year for the holiday season.
Ingredient Notes:
Dry Ingredients – You’ll need some standard cookie dough ingredients including sugar, flour, baking powder, and salt.
Wet Ingredients – Some vegetable oil, vanilla extract, and eggs are the other main cookie dough ingredients here.
Cocoa Powder – I’m using my favorite cocoa powder for these cookies, which gives the cookies their deep color and fudgy flavor.
Powdered Sugar – For rolling the balls of cookie dough in before baking. Plus you can sprinkle on more as a topping if you like after baking!
See the recipe card for full information on ingredients and quantities.
My Favorite Vanilla!
A good quality vanilla really does make a difference and this is my favorite brand.
How to Make Chocolate Crinkle Cookies:
Add the cocoa powder, sugar, oil and vanilla to a mixing bowl. Mix with an electric mixer on low speed.
Beat in the eggs, one at a time, until well combined using an electric mixer.
Stir in the flour, baking powder, and salt and then cover the dough and refrigerate for 4 hours to firm it up.
Use a small cookie scoop to scoop out balls of dough and roll them through the powdered sugar to coat. Bake for 10-12 minutes.
Helpful Tips!
- I hate waiting for dough to chill too, but it’s very important for this recipe. The dough is very sticky and will not be easy to shape without the chill.
- If the dough is still sticking to your hands, spray your hands lightly with non-stick cooking spray or butter your hands. It works!
Make Ahead Instructions
Prepare the dough as directed, chill, and form into balls. Place on a baking sheet in the freezer for 1 hour. Transfer to a freezer safe bag and freeze for up to 3 months. To bake, thaw on the counter for 30 minutes before rolling in powdered sugar and baking as directed in the recipe.
Freezing & Storage Instructions:
The baked chocolate crinkle cookies are best stored at room temperature. They should last for about a week in an airtight container.
You can also freeze the cookies for up to a few months in a freezer safe bag, however they won’t look quite as pretty upon thawing as the powdered sugar will get a bit too moist.
Chocolate Crinkle Cookies
Ingredients
- 1 cup cocoa powder Dutch-processed
- 2 cups granulated sugar
- ½ cup vegetable oil
- 1 tablespoon vanilla
- 4 large eggs
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- ½ cup confectioners’ sugar
Instructions
- Add the cocoa powder, sugar, oil and vanilla to a mixing bowl. Mix with an electric mixer on low speed until combined.
- Beat in the eggs, one at a time.
- Add the flour, baking powder, and salt to the bowl and stir together until well combined.
- Cover the mixing bowl with a kitchen towel and place in the refrigerator to chill for 4 hours.
- Preheat oven to 350 degrees. Line cookie sheets with parchment paper.
- Use a small cookie scoop to portion out the dough. Roll in your hands to form a ball and then roll each ball in the powdered sugar to coat.
- Place the cookie dough balls 2 inches apart on the baking sheet.
- Bake for 10-12 minutes or until cookies are set.
- Let the cookies cool for 5 minutes before transferring to a cooling rack to finish cooling.
Martha says
These cookies are so delicious!!
Karly says
Thanks, Martha!
Meagan says
Absolutely LOVE this cookie recipe!
Made them for the first time today, chilled overnight as I got busy and wanted fresh cookies this morning- they are perfect!
Next time, making smaller rolls so I can eat more!!!!!
Karly says
So glad you enjoyed them, Meagan!
Teresa A Falkenstein says
I made these to donate (but kept some for myself). They were easy to do and baked up crisp and chewy and yummy.
Jenn says
These are delicious! Easy to make and fudgy. These have been added to the Christmas cookie staple along with the Christmas Chocolate Chip cookies
Karly says
Thanks, Jenn!
JEANNINE M STONE says
I really liked making these cookies. I have to learn how to navigate on your site. I just want the recipe ingredients, the cook time and the topping recipe all in one place and I really don’t like the video and all those ads. I like the simplicity of these items to cook and the fact that you don’t go broke trying to find some exotic ingredients, but that you use things that are already in our cupboards. I know that I am going to love this site. Thank you.
Karly says
Hi Jeannine! So glad you like the recipes! When you’re at the top of a recipe page, click the little JUMP TO RECIPE button and it will take you straight to the recipe card. You can scroll back up if you need extra help – we try to answer any questions that might pop up. 🙂